Cassell's dictionary of cookery

Williams's Pudding Sauce (a United States' recipe). — Bruise a stick of cinnamon, set it over the fire in a saucepan with just as much water as will cover it ; give it a boil, and then put in a couple of table-spoonfuls of fine sugar pounded, a quarter of a pint of white wine, a roll of thinly-pared lemon-peel, and a bay-leaf; boil aU gently together, strain, and send it up hot. Wiltshire Method of Curing Bacon. — Cut up a moderate- sized hog, sprinkle salt upon the flitches, and let the blood drain from them for twenty-four hours. Mix thoroughly four pounds of common salt with one pound and a half of brown sugar, one pound and a haK of bay-salt, and six oimces of saltpetre. Rub this mixture into the flitches and turn, and rub them in every part each day for a month. Hang them up to dry ; then smoke them for ten days. Wiltshire Pudding. — WTiisk three eggs in a bowl, and mix with them a pint of milk, a ^ pinch of salt, and as much flour as will make a thick batter. Beat the mixture for some minutes, then stir in gently haK a pint of picked red currants and a quarter of a pint of ripe raspberries. If more convenient, the raspberries may be omitted. Tie the pudding in a cloth, and plunge it into fast-boiling water ; keep it boihng quickly till done enough. Turn it out carefully upon a dish, and cut it into slices three-quarters of an inch thick. Keep these in their original position. Put a little butter and brown sugar between the slices, and serve the pudding hot with sauce in a tureen. Time to boil the pudding, two hours. Probable cost, lOd. or Is. Suflicient for five or six persons. WIN ( 1128) WIN Windberry. — This is another name for the whortleberry (whieh see). Windermere Ketchup.— Procure the largest mushrooms, with broad flaps and red gills, gathered before they are discoloured by the sun. Wipe them with a clean cloth, and break them into an earthen pan. Upon every three handfuls of muslirooms put a handful of salt, so as to form layers, until all the mushrooms are in the pan. Stir them well with a stick or a wooden spoon three or four times a day until the mushrooms are dissolved, which process may be hastened by pressing the several lumps. Now throw the whole into a boiler, and set it over a slow fire, when it must simmer until the whole is perfectly liquescent. Strain the hot liquid through a hair-sieve, then boil it gently again with some allspice, peppercorns, horseradish, a few shallots, and two or three bay-leaves. After it has simmered some time, and all the dark scum is taken from it, strain it into a large bottle or jar, which, when the ketchup is quite cold, must be well corked, and a bladder tied over the cork. At the expiration of three months boil it again with a few peppercoras. some fresh allspice, a stick of horseradish, a few more shallots, and two bayleaves. Let it simmer half an hoiu- after it has boiled up, then strain it into small bottles ; when the ketchup is quite cold, cork the bottles, tie a bladder over the corks, and cover the bladder with sealing-wax. It will then keep any length of time.